Spanish Stuffed Tomato Omelet

Ingredients

• 1 cup Bread crumbs
• 1/2 cup Milk
• 1 tablespoon Butter
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 teaspoon Onion juice
• 4 each Large tomatoes (Quantity estimated (not specified in original recipe))
• 4 each Eggs (Quantity estimated (not specified in original recipe))
• 4 tablespoons Water (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Chile pepper (or cayenne pepper) (Quantity estimated (not specified in original recipe))
• 1/4 cup Cheese (optional) (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a bowl, soak the bread crumbs in the milk. Add the butter, salt, pepper, and onion juice. Mix well to combine.
2. 2Preheat the oven to 350°F (175°C). Remove the centers from the tomatoes. Stuff each tomato with the bread mixture and place them in a baking dish or serving platter.
3. 3Bake in the preheated oven for 20 minutes, or until the tomatoes are tender.
4. 4While the tomatoes are baking, whip one egg for each tomato separately. Add 1 tablespoon of water to each yolk, along with salt, chile pepper, and a teaspoon of butter for each egg.
5. 5Pour the egg mixture around the baked tomatoes to come to the top. Bake in the moderate oven for another 10 minutes, or until the eggs are set. Alternatively, partly fill the tomato with bread mixture, break an egg on top, sprinkle with cheese, and bake. Cut the tomatoes into squares to get all the egg, and serve on lettuce.